PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH (FROM RACHAEL RAY)

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Pumpkin Soup With Chili Cran-Apple Relish (From Rachael Ray) image

Rachael Ray made this soup on her TV Food Network Thanksgiving Special show in 2004, "Thanksgiving in 60" (minutes) -- episode TMSP02. I don't think it appears in any of her cookbooks, because it wouldn't fit into the typical 30 minute meal, but it is available on the TVFN website, at least for a while. I downloaded the recipe, tried it and it tastes as wonderful as I thought it would ... clearly what makes this soup different from all the other "spicy pumpkin soup" recipes is the base of celery and onions, the use of a roux with chicken stock and the spicy relish/garnish ... It looks scary, with all the ingredients, but it's actually very fast, simple and delicious -- exactly as Rachael promised ... and if you love pumpkin soups, this will be a change from the usual ... Also, to make this kosher (meat), substitute coconut milk for the cream and use a kosher chicken stock. Flavor is more like a Thai pumpkin soup, with hot sauce rather than chili paste, but it works quite well. To make it kosher (milk), substitute a vegetable stock for the chicken stock. The mouth feel will be quite different but the flavor should be good. Be careful of the sodium content of the vegetable stock -- you will have to adjust the seasonings and may want to start by skipping the salt entirely in the Vegetable Base part. To make it kosher (parve), do both substitutions -- I have not tried the last two variations, so I can't vouch for the resulting flavor. Rachel says this makes 4 servings as an entree or 8 as a first course. Personally, I found 6 as a first course seemed more reasonable. The dietary information is based on a yield of 8 servings from this recipe.

Provided by Gandalf The White

Categories     Apple

Time 45m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 fresh bay leaf
2 stalks celery & leaves, finely chopped
1 medium yellow onion, finely chopped
salt, to taste
pepper, to taste
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning (modified per review) or 2 teaspoons ground thyme (modified per review)
2 tablespoons hot sauce
6 cups chicken stock
28 ounces cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon nutmeg, freshly grated
1 crisp apple, finely chopped (McIntosh or Granny Smith)
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Steps:

  • Make the Vegetable Base (steps 2-6).
  • Heat a medium size pot over medium to medium high heat.
  • Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
  • Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
  • Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
  • Cook until tender, 6-7 minutes.
  • Add the Roux (steps 8-10).
  • Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
  • Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
  • Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
  • Add the Pumpkin and Main Ingredients (steps 12-15).
  • Whisk in the pumpkin in large spoonfuls.
  • Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
  • Add the cream and nutmeg and stir to combine.
  • Reduce the heat to low and keep warm until ready to serve.
  • To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
  • To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
  • Enjoy!

Mahle Mthembu
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This soup is so delicious and easy to make. I love that I can use canned pumpkin puree to save time.


Benjamin Oduro
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This soup is a great way to warm up on a cold day. It's also a great way to use up leftover pumpkin puree.


Alosh GH
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I love the versatility of this soup. I've served it with everything from crusty bread to roasted chicken. It's always a hit.


Rebecca Otieno
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This soup is a great make-ahead meal. I often make a big batch on the weekend and then eat it throughout the week for lunch or dinner.


Azlan Shah
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This soup is a great way to get your kids to eat their vegetables. My kids love the sweet and spicy flavors of the chili-cran-apple relish.


shawn lowery
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I love the fact that this soup can be made ahead of time. It's so convenient to be able to just reheat it when I'm ready to eat.


Sifiso Mpako
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This soup is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.


Maruf Shaikh
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I've made this soup several times now, and it's always a hit. My family loves it, and I love how easy it is to make.


Jeremiah Samuel
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This soup is a great way to use up leftover pumpkin puree. I always make a big batch of pumpkin puree in the fall, and then I use it to make this soup all winter long.


Saeed Martinez
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I'm not a huge fan of pumpkin soup, but I really enjoyed this recipe. The chili-cran-apple relish really makes the soup.


RDX Prank
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This soup is so easy to make, and it's so delicious. I love the way the pumpkin and the chili-cran-apple relish come together to create such a flavorful dish.


xdarkerx
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I'm always looking for new and exciting pumpkin soup recipes, and this one definitely fits the bill. The chili-cran-apple relish is a great way to add some extra flavor and texture to the soup.


Dawn marie Rowe hetrick
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This soup is perfect for a fall day. It's warm and comforting, and the chili-cran-apple relish gives it a nice festive touch.


Klayton Todd
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I made this soup for a Halloween party and it was a huge success. Everyone loved it! I especially liked the way the chili-cran-apple relish added a bit of spice to the soup.


Denny Olivia
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This is my go-to pumpkin soup recipe. It's always a hit with my friends and family. I love the combination of flavors in the chili-cran-apple relish.


Private Number
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I love this soup! It's so flavorful and comforting. I always make a big batch so I can have leftovers for lunch the next day.


Md Akilb
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This soup was so easy to make and it turned out so delicious. I used canned pumpkin puree to save time, and it still came out great. I will definitely be making this again.


Inwha Kim
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I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The chili-cran-apple relish is a great addition that really takes the soup to the next level.


Liibaan Liibaan
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This pumpkin soup with chili-cran-apple relish was a hit with my family! The soup was creamy and flavorful, and the relish added a nice spicy-sweet kick. I will definitely be making this again.